Tuesday, October 2, 2012

Chicago French Market's Oh, Olive! has

Oh, Olive! is inviting chefs of all skill levels to submit an original recipe for its Rev-OIL-utionary recipe challenge.  Using its Delizia olive oil plus two other Oh, Olive! items as key ingredients, contests are challenged to submit a sweet or savory creation for a chance to win the opportunity to be featured in the next Oh,Olive! Favorites cookbook; earn recognition by well-known Chicago and National food professionals; have their winning recipe served at a notable Chicago restaurant and take home a $150 gift basket full of Oh, Olive! products. As a thank-you for participated, each contestant will receive a free 60 milliliter bottle of olive oil. 

Judging for a winner and runner up will be food notables Chef/Owners Matt Eversman OON Chicago and Randy Zweiban, Province, Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil and James Beard Nominated Chicago Food Journalist and Former Food Editor of the Chicago Sun-Times, Janet Fuller.

Entries are being accepted October 20 through November 20.  Entries can be submitted to Chicago French Market Oh,Olive location or emailed to sandy@ootogo.com.
Oh, Olive is offering another wonderful seasonal recipe for the do-it-yourself crowd.  Give this recipe for Butternut Squash soup a try!

 Easy Butternut Squash Soup
 Serves 6
 Ingredients
     1 (2 to 3 pound) butternut squash, peeled and seeded
     4 tablespoons Delizia Chemlali extra virgin olive oil
 1 sweet medium onion, chopped
 6 cups chicken stock
 Nutmeg
 2 teaspoons Delizia Maple Balsamic
 Galena Garlic Sea Salt and freshly ground black pepper
    Wild Mushroom and Sage Oil for drizzling on soup before serving

Directions
Cut squash into 1-inch chunks. In large pot add butter oil, onion, and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with Maple Balsamic, nutmeg, salt, and pepper.  Before serving, drizzle a fine line squiggle of the Wild Mushroom & Sage oil across the top.  Serve.

It’s still not too late to sign up for Oh, Olive’s veggie medley cooking class from 6 p.m. -7 p.m. October 7. Learn how to pair some of your favorite harvest vegetables with olive oils and balsamic vinegars to turn those ordinary veggies into a spectacular meal.

Call the Chicago French Market at (312) 207-1795, sign up in person or register online at www.ootogo.com for the Veggie Medley Cooking Class. The cost is $20 per person, prepaid by phone or in person. Classes are reserved for the first 25 paid applicants.  
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